Mom's Chicken Pot Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8 slices
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Mom's Chicken Pot Pie
Description
This chicken pot pie recipe combines a medley of vegetables including carrots, celery, and peas, simmered until tender and then mixed with shredded cooked chicken. A sauce starting with sautéed onions and butter, thickened by flour and chicken broth, holds the filling together with a creamy texture. The mixture is seasoned modestly with salt and pepper to balance the flavors.
The filling is poured into a deep dish lined with prepared pie crust, topped with another crust, sealed, and ventilated with slits to release steam. Baking at 425 degrees Fahrenheit ensures a crisp, golden crust and a warm, hearty interior. This pot pie offers a comforting, filling meal suitable for family dinners.
Instructions include options for making the filling ahead and freezing the assembled pie. When baking from frozen, the instructions note the need to cover the crust with foil midway to prevent burning while ensuring the filling heats through properly.
Ingredients
- 2 pie crust top and bottom, prepared
- 1 1/2 cups chicken shredded, cooked
- 4 medium carrot peeled and sliced
- 2 ribs celery sliced
- 1/2 cup peas frozen
- 2 tablespoons butter
- 1 small white onion diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add carrots and celery to a medium saucepan. Fill with water and bring to a boil over high heat. Reduce the heat to medium and simmer 8 minutes. Add in peas and continue simmering for another 2 minutes. Drain.
- Meanwhile, in another saucepan, melt butter over medium heat. Saute the onion in the melted butter for about 5 minutes until softened. Add in the flour and stir until well combined. Whisk in chicken broth and cook over medium heat until thickened, about 5 minutes.
- Add the vegetable mixture to the sauce along with cooked, diced chicken. Season with salt and pepper.
- Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.
- Pour the pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow the steam to escape while baking.
- Bake pie in a 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.
Notes
- Fillings can be prepared ahead and refrigerated separately from pie crusts before assembly and baking.
- Assembled pot pies freeze well; bake frozen pies by initially covering crust with foil to avoid burning during longer baking.
- Skim pierced top crust edges to vent steam and prevent sogginess during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 356kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 15mg | 5% |
| Sodium | 622mg | 26% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5310IU | 106% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 34mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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